Salmon w/ black bean and corn salsa

 

Ingredients

• 12 oz skinless salmon filets
• 1 tbsp taco seasoning
• Kosher salt and pepper to taste
• 1 tbsp olive oil
• 1 avocado sliced - optional 
• 1/2 lemon juiced
• 2 cups cooked brown rice

Black Bean Salsa:

• 1 red bell pepper chopped
• 2-3 jalapeño peppers seeded and chopped
• 1 (15 ounce) can black beans drained and rinsed
• 1 (15 ounce) can corn drained
• 4 green onions chopped
• 1/4 cup chopped fresh cilantro
• 2 limes juiced
• 2 tbsp olive oil
• 1 garlic clove minced

Instructions

• Rub the salmon filets with the taco seasoning, salt, pepper, and olive oil.
• Preheat a non-stick pan over medium heat. Cook the salmon filets for about 3 minutes per side, or until blackened and the internal temperature reaches 130ºF. Allow the salmon to rest on a plate while making the salsa.
• In a mixing bowl add all the ingredients for the beans salsa and stir well to combine.
• Divide the cooked rice among your 4 serving bowls. Top with bean salsa and salmon. Serve with sliced avocado and lime wedges if desired and enjoy!